USA · Baking · Easy
Banana Bread
The pandemic era icon. Ultra moist buttermilk banana loaf that turns spotty bananas into gold.
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Video by CrlNvl, CC BY-SA 4.0, via Wikimedia Commons.
The whole recipe in 60 seconds
Banana Bread, in 5 ideas
- The spottier the bananas, the better the bread. Black spots mean sugar. Green means bland.
- Do not overmix. Stir until just combined and walk away. Overmixing makes it tough.
- Low and slow keeps it moist. 325F, not 350. Patience is an ingredient.
- A crack on top is a good sign. It means the rise was strong. Not a flaw.
- Toast a slice and butter it. Day two banana bread, toasted, is better than day one.
What you need
Ingredients
- 2 large eggs, beaten
- 1 cup mashed bananas
- 1/2 cup vegetable oil
- 1/3 cup buttermilk
- 1 3/4 cups all purpose flour
- 1 1/2 cups white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped pecans (optional)
How to make it
Directions
- Heat the oven to 325F. Grease a 9x5 loaf pan.
- In a large bowl, whisk the eggs, mashed bananas, oil, and buttermilk until smooth.
- Add the flour, sugar, baking soda, and salt. Stir just until combined. A few lumps are fine. Fold in the pecans if using.
- Pour into the pan and bake 1 hour 20 minutes, until a tester inserted in the center comes out clean.
- Cool 10 minutes in the pan, then turn out onto a rack to cool completely.
Freeze your spotty bananas. Peel, bag, freeze. Thawed frozen bananas are even sweeter and mash in seconds. Never throw one away again.